Rhubarb and Almond Crumble with Ginger Cream
Preheat the oven 180C. Top and tail 900g young slim pink rhubarb and slice into small chunks. Put in a baking dish and sprinkle with 75g soft brown sugar and a light sprinkle of cinnamon. Rub 75g firm butter into 175g white or wholewheat flour to form a crumbly mixture. Blend in 75g soft brown sugar and 50g chopped almonds. Spoon evenly over the fruit and sprinkle a few more almonds on the top. Bake for about 40 min or until crisp and brown.
Meanwhile whip 150ml double cream (or use crème fraiché) to soft peaks then stir in a knob of preserved ginger, finely chopped, and 2tsp ginger syrup.